MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Baked Chicken Chimichangas
  Categories: Mexican, Chicken, Leftovers, Baked
       Yield: 6 servings
   2 1/2 c  Chicken; cooked, shredded
       2 tb Olive oil
     1/2 c  Onion; chopped
       2    Garlic; cloves, minced
     1/2 tb Chili powder
      16 oz Salsa (choice of hotness)
     1/2 ts Cumin; ground
     1/2 ts Cinnamon
         pn Salt;(if necessary)
       6    10 inch flour tortillas
            -nice flexible ones.  If
            -stiff, warm before filling
       1 c  Refried beans
            Olive oil (for basting)
            -Sour Cream
   In large saucepan, saute onion and garlic in oil until tender.  Stir
   in chili powder, salsa, cumin and cinnamon.  Stir in shredded
   chicken.  Let cool.
   Heat oven to 450.  Grease rimmed 15 x 10 x 1 baking pan.  Working
   with one tortilla at a time, spoon a heaping tablespoon of beans down
   center of each tortilla.  Top with a scant 1/2 cup of the chicken
   mixture.  Fold up the bottom, top and sides of tortilla; secure with
   wooden toothpicks if necessary.
   Place chimichangas in greased baking pan, seam side down.  Brush all
   sides with the oil.
   Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
   Serving suggestions:  Mexican Rice, and Bean/Corn Side Dish
   Variation out of ChiChi cook book